Falafels with Garlic Tahini Sauce
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Falafels with Garlic Tahini Sauce
Recipe by Michael Weldon
Ingredients
250g dried chickpeas, soaked overnight
1 shallot, diced
1 garlic clove, sliced
1 jalapeno
½ bunch parsley chopped
½ bunch coriander, chopped
3tbs chickpea flour
1tsp cumin
½ tsp garam masala
1tsp baking powder
3tbs sesame seeds
garlic tahini sauce
½ cup Jalna yoghurt
2 garlic cloves, grated
1tbs tahini
½ lemon, juice
salt
Squeaky Gate extra virgin olive oil
oil for frying
Method
Combine the chickpeas, shallots, garlic, chilli, parsley, coriander, chickpea flour, cumin, garam masala, baking powder and a pinch of salt in a food processor. Blitz until the mixture comes together but the chickpeas are slightly chunky. Add the sesame seeds and stir through.
In a bowl combine all the ingredients for the garlic tahini sauce. Whisk together until combined. Taste and adjust seasoning if needed.
Heat oil in a large saucepan to 180deg c. Ball the falafel mixture into even bite sized pieces. Add to the oil and fry until dark golden brown. Drain on paper towel and season with salt straight out the fryer.
Serve with the sauce on the side.
